The BEST Tofu Scramble! If you miss scrambled eggs, this one’s for you. Just 7 ingredients, 10 minutes and 1 pan required!

tofu scramble on a plate with avocado, tomato and toast

I don’t know about you, but I used to really enjoy scrambled eggs as a kid. At some point, maybe around 10 or 11 years old, I learned what an egg actually was, and was rather horrified. After that, my relationship with eggs was tainted and I rarely ate them. Eventually, I went vegan and never looked back!

However, I still remember the taste and enjoyment around eating scrambled eggs. So if you’ve been there too, or have recently gone vegan, I hope you enjoy this recipe! This tofu scramble really hits the spot for me, and I’m sure it will for you as well.

close up of tofu scramble

What kind of tofu is used for tofu scramble?

I prefer using firm tofu. Extra-firm is fine as well. There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes.

How do you make tofu scramble?

Add a tablespoon of olive oil to a pan and warm it over medium heat. To crumble the tofu, I place the tofu in the pan, then mash it with a potato masher. That’s my preferred method, but you could also simply crumble it into the pan with your hands, or mash it with a fork. Cook it, stirring frequently for 3-4 minutes.

block of tofu in pan, then being pressed to crumble it for tofu scramble

Next, add the nutritional yeast, salt, turmeric and garlic powder and cook for about 5 minutes, stirring.

Pour in the non-dairy milk and stir. Serve immediately!

collage showing tofu scramble in pan, seasonings being added, then milk.

What vegetables can I add and how should I do it?

I love to serve this basic tofu scramble with sliced avocado, hot sauce and toast. But you can also play around with it and add many different vegetables. Be creative!

Vegetables to add in the beginning: (saute for a few minutes before adding the tofu)

  • 1/4 cup diced onion
  • a few cloves of garlic, minced

Vegetables to add at the end: (stir in after the milk is added, cook for a few minutes)

  • fresh spinach or kale
  • thinly sliced red peppers
  • small chopped broccoli
  • fresh diced or sliced tomatoes

tofu scramble on a wooden spoon with pan underneath it

This tofu scramble is super kid-friendly as well. My 3 kids all reject a tofu scramble with real onions and veggies added, but this simple one they absolutely adore. My 3 year old gobbles it up like there’s no tomorrow!

What other breakfast recipes go well with tofu scramble?

tofu scramble on a plate with avocado, tomato and toast

How long does tofu scramble last in the fridge?

I would say it lasts about 3 days in the fridge. After that it gets a little funny. But honestly it doesn’t make a lot so I can’t imagine it will last that long!

Double the recipe for the whole family or to have breakfast for a couple of days.

tofu scramble on a fork

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tofu scramble on a plate with avocado, tomato and toast
4.94 stars (285 ratings)

The Best Tofu Scramble

The BEST Tofu Scramble! If you miss scrambled eggs, this one's for you. Just 7 ingredients, 10 minutes and 1 pan required!
Cook: 10 mins
Total: 10 mins
Servings: 2 servings

Ingredients 
 

  • 1 tablespoon olive oil
  • (1) 16-ounce block firm tofu
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 2 tablespoons non-dairy milk, unsweetened and unflavored

Instructions 

  • Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
  • Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.
  • Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

Video

Notes

  1. Tofu Scramble is also good with all sorts of vegetables mixed in. Vegetables to add before the tofu: 1/4 cup diced onion or a few cloves of minced garlic. Saute in the oil for 2-3 minutes before adding and mashing the tofu. Vegetables to add towards the end: fresh spinach, kale, thin sliced red peppers, small chopped broccoli or fresh sliced/diced tomatoes. Add these after you've added the milk to the tofu, and cook for just a few minutes.
  2. Omit oil if desired to make the tofu scramble oil free. 
  3. You can use any kind of non-dairy milk you like, such as soy, almond, cashew, oat or coconut milk. Just make sure it is unsweetened and unflavored.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 9g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 168mg | Fiber: 4g | Sugar: 1g | Vitamin A: 31IU | Calcium: 302mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Can I use extra-firm tofu in this, or is there a reason for using firm instead? Also, in the video, what is the green that you sprinkled on at the end? I can’t tell if it’s green onions or parsley. This looks delicious and may satisfy my craving for scrambled eggs when we want “breakfast for dinner”.

  2. I’m not even vegan, just had some leftover tofu I wanted to use before it went bad. Pleasantly surprised! Delicious! Loved the flavor and adding this to my recipe book.

    1. Hi Taylor. I’m glad you loved the scramble, and you’ll be adding it to your recipe collection! Thanks for your wonderful feedback!

  3. This was my first time cooking & eating tofu. I loved this recipe! Based on some of the comments, I added less turmeric. I sautéed onions, peppers, & garlic first then added the tofu. I omitted the milk at the end as well. But this recipe was great! Served it with sliced avocado and roasted potatoes. Thanks for sharing this recipe!

    1. Hi Marie. You are welcome! I’m glad you loved the scramble had a great first time experience with tofu! Thank you for taking time to share your terrific feedback and review!

  4. I’m somewhat new to being vegan so I don’t have a lot to compare this to, but I thought it was pretty good!

    A bit more rubbery (rubbery-ier?) than how I like scrambled eggs. Maybe I’ll try a medium tofu next time? Has anyone had success with that?

    And I’ll definitely add a few more spices and maybe a bit less turmeric (there was just a hint of bitterness in mine). But overall definitely something to work with!

  5. Let me start by saying that I generally really dislike tofu. But, I use it for a Mac and cheese recipe and had some left over, so I thought I’d give this recipe a try. It is EXCELLENT!! Really. Wow. You’ve really got to try this one 😋

  6. I make this every week. It’s so delicious! Sometimes I use black salt for a little sulfur like flavor but really it’s great just as is. Thank Nora, you’re amazing for sharing your recipes with us.

    1. Hi Margaritte. You are welcome! Your kind words and terrific feedback certainly make my day! I am thrilled you are loving the scramble! Thank you for your terrific feedback! I appreciate you using my recipes!

    1. Hi Dora. I’m glad you like the texture of the scramble! Keep in mind that you can leave the nutritional yeast out if you prefer. Thanks for sharing your feedback!

  7. Delish, especially with a vegan sausage for the yummy sage flavor. This turned out great, and was so happy to use locally made tofu (Cinsoy.) Even more excellent mixed with sauteed onion.

  8. Newbie vegan, here! This is amazing!! The only modification I made was replacing the salt with black salt at Janet’s recommendation. I officially don’t miss eggs in the morning. Thank you!!

    1. Hi Michele. I am thrilled you loved the tofu scramble! Welcome to my site! I have lots of fun and delicious vegan recipes to eat along your journey! Please reach out with any questions. Happy cooking, and eating!

  9. Hi Nora,
    You satiate my craving for eggs.
    Eating the tofu scramble right now with some avocado and hot sauce. It’s to die for!!
    Followed the recipe to the “T”as the creator always knows best. After all, you’ve put in all the work testing and retesting. Why mess with perfection!!! Thank you so much Nora for sharing.

    1. Thanks, these are delicious. Just as good as scrambled eggs (if not better). I think I will start eating this on a regular basis. I followed the recipe but also added curry powder to it.

      1. You are welcome! I bet this was amazing with the added curry powder! Thanks for your wonderful feedback and ideas! Wishing you happy cooking!

  10. We make this all the time; it’s so good! We mix in a small amount of violife shredded cheese for a cheesy scrambled egg texture!

  11. I love this recipe. . . but then again I love all your vegan recipes! I don’t miss eggs at all. I make it once a week and store the leftovers in an airtight container. It lasts for about 3 days for me because I can’t seem to stop eating it. Thank you so very much for offering wonderful recipes, you are truly gifted!

    1. Hi Margaritte. I am so happy that you are loving the tofu scramble! Your kind words mean a lot to me. Thank you for using my recipes and for sharing your wonderful and encouraging feedback!

      1. Oh my goodness! This tofu scramble is 😋😋😋 My husband loved it and he loves eggs. I sauteed chopped onion, zucchini and mushrooms just because I had some. Followed the recipe to a ‘t’. My first tofu scramble was a hit! Shared it with a friend. Now I have to try more of your recipes Nora! 😄

        1. Hello Eunice. I am thrilled that you loved the tofu scramble, and that your husband did as well! Your ingredients sound delicious. It sounds like you are new to my site, so welcome! I hope you enjoy your journey through my recipes! Thank you for your fabulous feedback! Please reach out with any questions. Happy cooking!

  12. I am not sure if it has been mentioned, but adding black salt instead of regular salt increases the flavor and “egginess” taste

  13. Hi Nora, This recipe is an example of one of the things that I love about your recipes – simple and quick and delicious. (for those of us who are very busy)…you let us know how to make additions, which is awesome as well…

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